Rich Brownie Scones
Indulge in the decadent fusion of two beloved treats with these Rich Brownie Scones—a heavenly marriage of buttery scones and fudgy brownies. Perfectly crisp on the outside and tender on the inside, these chocolate-packed delights are made with rich cocoa powder, melty semi-sweet chocolate chips, and a touch of vanilla for an irresistible flavor. The easy-to-follow recipe comes together in under 35 minutes, using simple pantry staples, and the dough is effortlessly shaped into classic wedge scones. Serve them lightly dusted with powdered sugar for a bakery-worthy finish, and enjoy these brownie scones warm as a dessert, snack, or an indulgent breakfast treat. A must-try recipe for chocolate lovers seeking a unique twist on classic pastries!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons kosher salt
- 0.5 cups cold unsalted butter
- 0.5 cups semi-sweet chocolate chips
- 0.5 cups heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
Stir in the chocolate chips to evenly distribute them throughout the mixture.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Gently fold the ingredients together with a spatula or wooden spoon until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a 7-inch round disc, about 1 inch thick.
Using a sharp knife, cut the disc into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 16-18 minutes, or until the tops are set and the edges are firm to the touch.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional: Once the scones have cooled, dust them lightly with powdered sugar before serving.
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 390.1 g | 142% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 164.3 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 216 mg | 17% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
